FIELD: food industry.
SUBSTANCE: invention is related to dairy industry. The method involves milk standardisation, homogenisation, pasteurisation, cooling, addition of lactulose at a concentration of 2 - 4% of the mixture weight, fermentation and ripening.
EFFECT: invention allows to produce a cultured product with useful prebiotic properties and long storage life with a high level of viable cells of starter population.
3 dwg, 2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR OBTAINING CULTURED MILK PRODUCT | 1999 |
|
RU2157639C1 |
| ICE-CREAM PRODUCTION METHOD | 2012 |
|
RU2497370C1 |
| METHOD FOR PRODUCTION OF MIXED FERMENTATION CULTURED MILK PRODUCT | 2013 |
|
RU2534349C2 |
| METHOD OF PRODUCING CURDLED MILK | 2023 |
|
RU2813883C1 |
| METHOD OF PREPARING SYMBIOTIC LACTIC GELIFICATED PRODUCT | 2000 |
|
RU2175192C1 |
| METHOD FOR YOGURT PRODUCTION | 2022 |
|
RU2802480C1 |
| METHOD FOR PRODUCTION OF DRY FERMENTED MILK PRODUCT | 2022 |
|
RU2801106C1 |
| METHOD FOR PRODUCTION OF CULTURED MILK PRODUCT ENRICHED BY PHYTOCOMPONENTS AND PREBIOTIC | 2017 |
|
RU2681291C1 |
| METHOD FOR PRODUCING FERMENTED MILK BEVERAGE CHEGEN IN INDUSTRIAL CONDITIONS | 2017 |
|
RU2663346C1 |
| METHOD FOR PRODUCTION OF CULTURED MILK DRINK WITH BIFIDOGENIC CONCENTRATE | 2009 |
|
RU2422024C1 |
